Panettone

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             FOOD FUNNY
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Here's a friendly reminder from Rosemary Zwick:
 
In wine there is wisdom, in beer there is freedom, in water there is bacteria. - Benjamin Franklin

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             TODAY'S RECIPE
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Panettone can be found all over Italy, where it is a popular breakfast
item usually eaten with a cup of coffee. According to at least one
legend, it originated in the city of Milan as the result of a young
man's passion for a young lady. The story says that the bread was
originally called 'pan de tonio', or 'Tony's bread" and that Tony was a
baker in 15th-century Milan whose greatest asset was not his business,
but his beautiful daughter Adalgisa. She had caught the eye of a young
man from a wealthy family by the name of Ughetto della Tela, who feared
that his family would never accept the daughter of a commoner. On the
other hand, if she were the daughter of a wealthy man, his family would
probably look the other way. So he devised a plan. Young Ughetto sold
his hunting falcons and bought Tony the finest flour, raisins, and
exotic lemons (for candied peel) and hoped for the best. Ughetto's
investment paid off and Tony's business boomed, turning Tony into a
wealthy man, and Adalgisa into an acceptable bride for our young suitor.

Today almost all Italians eat panettone, especially at Christmas time,
and the Motta and Alemagna companies of Milan sell over 200 million
panettoni in December alone. All thanks to a love-struck and
enterprising young man.

Panettone

3 packages or cakes (3 Tbs, 45 ml) active dry or compressed yeast
1/4 (60 ml) cup sugar
1/3 cup (80 ml) lukewarm water
6 egg yolks
1 tsp (5 ml) vanilla extract
1/2 tsp (2 ml) freshly grated lemon peel
1/2 tsp (2 ml) salt
2 to 3 cups (500 to 750 ml) flour
8 Tbs (1/4 lb, 100 g) butter, softened at room temperature
1/3 cup (80 ml) diced candied citron
1/4 cup (60 ml) white raisins (sultanas)
1/4 cup (60 ml) dark raisins
2 Tbs (30 ml) melted butter

Combine the yeast, lukewarm water, and 1 teaspoon (5 ml) of the sugar in
a small bowl, stirring to dissolve, and allow the yeast to "proof" for 5
minutes, until the liquid bubbles. Transfer the yeast mixture to a large
bowl and stir in the egg yolks, vanilla, lemon peel, salt, and the
remaining sugar. Add 1 1/2 cups (375 ml) of the flour 1/2 cup (125 ml)
at a time, mixing it with your hands until the dough forms a rough ball.
The dough will still be sticky at this point. Mix the soft butter into
the dough, 1/3 at a time. The dough should become heavy and stringy and
fall in large blobs when lifted. Add 1/2 cup to 1 cup more flour a
little at a time, mixing with your hands until the dough firm and oily
but no longer sticky. Knead on a floured surface for about 10 minutes,
until it is smooth and shiny. Shape into a bowl and place in a large
bowl. Dust with a little flour and cover the bowl with a pot lid and
place in a warm spot to rise for 30 to 45 minutes, until doubled in
volume. Punch the dough down and knead in the citron and raisins, form
into a ball, and place on a buttered baking sheet. Cut a cross in the
top of the loaf with a sharp knife. Generously butter one side of a
sheet of brown paper about 25 inches (60 cm) long and 5 inches (12 cm)
wide. Wrap the paper around the ball of dough, forming a collar about 8
inches (20 cm) across, fastening the end of the paper with a pin or
paper clip. Allow the dough to rise again, until doubled in volume.
Brush the top of the dough with melted butter. Bake in the middle of a
preheated 400F (200C) oven for 10 minutes, then reduce the temperature
to 350F (180C) and brush the top with more butter. Bake for 30 to 40
minutes longer, until the top is crisp and golden. Cool on a wire rack,
removing the paper collar when the loaf is cool enough to handle. Serve
cut into thick wedges. Will stay fresh for several days if carefully
wrapped in aluminum foil or plastic wrap.
Makes 1 loaf.
Received on Thu Dec 18 18:18:52 2008